Directions

Step 1: Preparing the Ingredients
1- Ok, ready… start by peeling the carrots. Cut the tips of the carrots, then lengthwise, slice, and dice into small pieces!
2- In a large pot, add water, salt, and the carrot pieces. Cover and cook on medium-high heat until the carrot pieces are tender and soft.
3- In the meantime, let me show you how to measure flour. First, sift the flour, then fill your measuring cup and use a knife or your spoon handle, to flatten the surface of the flour and remove excess. That’s the way to do it!
4- The carrots are ready – it takes around 20 minutes for them to cook. You should be able to easily cut a carrot piece with a fork.

Step 2: Preparing the Batter
1- Drain the carrots from the water, and place them in a food processor. Add the butter, and mix to combine.
2- Add the eggs and continue mixing. Now add the white sugar, brown sugar, baking powder, and spices: here I have ground cardamom, ground clove, ground nutmeg, and ground cinnamon!
3- Add vanilla, I am using vanilla paste, which is more flavorful than vanilla extract; and finally flour.
4- Mix well until you get a smooth texture with all the ingredients combined. Feel free to taste and adjust the spices accordingly – you may like it spicier!

Step 3: Baking the Carrot Souffle
1- Prepare the baking pan by buttering it for the parchment paper to stick, and buttering the parchment paper as well.
2- Pour the carrot mixture in the baking pan, and bake in a preheated oven, of course, at 360 F, which is 180 C.
3- Bake for around 1 hour or until the soufflé is done; if you gently touch the center of the souffle it should feel firm.
4- Serve immediately, and I like to add heavy cream to it… so soft, so warm, so spiced… it’s just perfect! Bon appetite!

About me

Hi there! If you are visiting for the first time, welcome! According to Wikipedia, Moroccan Cuisine “has long been considered as one of the most diversified cuisines in the world…is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterra nean African, Iberian, and Jewish influences.”